Biochemistry of Foods

Since the first edition was published there have been a number of introductory texts in food chemistry/biochemistry. This book, however, has stayed unique as it approaches the subject in far more detail and from the in vivo perspective. Written as a text for upper level undergraduates, this second edition builds upon the first in presenting state-of-the-art research in food science. Key Features * Expanded coverage and more recent findings incorporated in response to user comments * Incorporates latest research results in concise integrated form * Incorporates major breakthroughs in food science knowledge: ethylene biosynthesis, non-enzymatic browning and cleaning enzymes for better use

Produk Detail:

  • Author : N.A. Michael Eskin
  • Publisher : Academic Press
  • Pages : 539 pages
  • ISBN : 0080918085
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKBiochemistry of Foods

Biochemistry of Foods

Biochemistry of Foods
  • Author : N.A. Michael Eskin
  • Publisher : Academic Press
  • Release : 02 December 2012
GET THIS BOOKBiochemistry of Foods

Since the first edition was published there have been a number of introductory texts in food chemistry/biochemistry. This book, however, has stayed unique as it approaches the subject in far more detail and from the in vivo perspective. Written as a text for upper level undergraduates, this second edition builds upon the first in presenting state-of-the-art research in food science. Key Features * Expanded coverage and more recent findings incorporated in response to user comments * Incorporates latest research results in

Food Biochemistry and Food Processing

Food Biochemistry and Food Processing
  • Author : Y. H. Hui
  • Publisher : John Wiley & Sons
  • Release : 15 February 2008
GET THIS BOOKFood Biochemistry and Food Processing

The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of

Advances in Food Biochemistry

Advances in Food Biochemistry
  • Author : Fatih Yildiz
  • Publisher : CRC Press
  • Release : 16 December 2009
GET THIS BOOKAdvances in Food Biochemistry

Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate m

Food Biochemistry and Food Processing

Food Biochemistry and Food Processing
  • Author : Leo M. L. Nollet,Fidel Toldrá,Gopinadhan Paliyath,Soottawat Benjakul,Y. H. Hui
  • Publisher : John Wiley & Sons
  • Release : 10 July 2012
GET THIS BOOKFood Biochemistry and Food Processing

Simpson (food science and agricultural chemistry, McGill U., Canada) brings together academics and industry professionals working in food biochemistry, processing, and safety around the world for this 45-chapter textbook aimed at food scientists, researchers and technologists in the food industry, and faculty and students in food science, technology, and engineering. It combines the areas of food biochemistry and food processing to help them rationalize and develop more effective strategies to produce and preserve food. It covers the essential principles of

Food Science: The Biochemistry of Food & Nutrition, Student Edition

Food Science: The Biochemistry of Food & Nutrition, Student Edition
  • Author : Sharon Rodgers,Kay Mehas,McGraw-Hill Education
  • Publisher : McGraw-Hill Education
  • Release : 12 January 2005
GET THIS BOOKFood Science: The Biochemistry of Food & Nutrition, Student Edition

In Food Science: The Biochemistry of Food and Nutrition students learn to use the scientific method as they study the biological and chemical basis of food and nutrition. The text combines scientific principles with real-life applications of food preparation and nutrition. It is taught by the Family and Consumer Sciences teacher, a Science teacher, or by the two together. Students will learn to apply scientific principles of food and nutrition as they explore foods and nutrition using basic scientific equipment.

Food Frying

Food Frying
  • Author : Alam Zeb
  • Publisher : Wiley
  • Release : 11 March 2019
GET THIS BOOKFood Frying

A wide-ranging exploration of the science and practice of food frying Frying is one of the world’s most popular methods of food preparation. Whether using oils or fats, it is valued for the particular flavors and textures it can bring, and represents a multibillion-dollar sector of the global economy. Food Frying: Chemistry, Biochemistry and Safety explores this important cooking technique in its scientific dimensions, charting the relationships between the chemical reactions produced during frying, the changes in food quality

Lipids in Foods

Lipids in Foods
  • Author : Frank D Gunstone,Frank A. Norris
  • Publisher : Elsevier
  • Release : 22 October 2013
GET THIS BOOKLipids in Foods

Lipids in Foods: Chemistry, Biochemistry and Technology provides basic information on the biochemistry and technology of the fatty acids or lipids. This book notes that natural and processed fats and oils, whether of animal or vegetable origin, play a significant role in the economy of several countries including both oil-producers and oil-users. These materials are used extensively, but not exclusively, in the food industry. The first 10 chapters cover the basic chemistry and biochemistry of the fatty acids and their natural

Food Biochemistry

Food Biochemistry
  • Author : Charles Alais
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKFood Biochemistry

What I have said will go to prove that true science is the, one which teaches us to increase our satisfaction by drawing out the best from nature's productions. M. Henri Braconnot Nancy, 4th April 1830 (Extract from the Note on Casein and Milk, Annales de Chimie et de Physique (1830) 43, 351.) The main objective of this work is to provide a biochemical approach for students of food science and technology. It may also be useful to biologists generally and to biochemists in

Food

Food
  • Author : David S. Robinson
  • Publisher : Longman Publishing Group
  • Release : 09 May 1987
GET THIS BOOKFood

Fermented Foods, Part I

Fermented Foods, Part I
  • Author : Didier Montet,Ramesh C. Ray
  • Publisher : CRC Press
  • Release : 19 April 2016
GET THIS BOOKFermented Foods, Part I

Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process bioc

Biochemistry of Milk Products

Biochemistry of Milk Products
  • Author : A T Andrews,J R Varley
  • Publisher : Elsevier
  • Release : 01 September 1994
GET THIS BOOKBiochemistry of Milk Products

Biochemistry of milk products documents advances in the field and focuses on the two most active areas of research areas, which are starter cultures and enzymes for use in cheese and other foods, and factors influencing the functional properties of milk. The book covers the current thinking and research on the roles of proteinases and peptidases in the milk clotting process and in texture and flavour development during maturation of product. It also covers the protein engineering of enzymes and